Macadamia Rum Mousse Pie
Submitted by cinran2
Macadamia rum mousse pie folds dark rum, gelatin-set zabaglione, and toasted macadamia nuts into airy whipped cream over a buttery cinnamon-macadamia crumb crust. A dinner-party showpiece.
YIELD
8 servingsPREP
70 minCOOK
20 minREADY
90 minMacadamia rum mousse pie is the special-occasion pie that earns its label. The base is a buttery shortbread-style crust packed with finely chopped macadamia nuts and a quiet warmth of cinnamon, baked twice so half becomes the shell and half becomes a topping of crisp, golden crumbs.
The filling is essentially a chilled rum zabaglione. Egg yolks, sugar, and dark rum get whisked over a water bath until thick and pale, then cooled and stabilized with gelatin before whipped cream and toasted nuts fold in.
That double-baked crumb topping is the smart move that distinguishes this pie. Loose crumbs over the mousse stay crisp instead of going soggy under a slick of cream.
Chef Tips
- Whisk the yolk mixture constantly over gently simmering water and never let the bowl touch the water. Yolks scramble fast above 160°F (71°C); pull the bowl off the heat the second the mixture coats the back of a spoon.
- Bloom the gelatin in cold water for a full 5 minutes before melting. Skipping the bloom leaves you with rubbery flecks suspended in the mousse.
- Whisk the dissolved gelatin in while the yolk mixture is at room temperature. Pour it into a cold mousse and it sets in streaks instead of mixing evenly.
- Toast the macadamias in a 350°F (175°C) oven for 6 to 8 minutes before chopping. Raw nuts taste flat in this rich filling.
- Chill at least 6 hours, ideally overnight. The gelatin needs that time to set fully and the rum flavor mellows.
Variations
- Swap dark rum for spiced rum or bourbon for a smokier profile.
- Add 2 tablespoons of espresso powder to the yolk mixture for a coffee-rum mousse.
- Stir 2 tablespoons of toasted shredded coconut into the crumb topping for a tropical layer.
Ingredients
Directions
Preheat the oven to 400℉ (200℃).
For the crumb crust, combine the nuts, flour, salt, sugar, and cinnamon in a mixing bowl, and stir to mix well.
Stir in the melted butter and continue stirring until the mixture has absorbed the butter.
Break the mixture into even ½ to ¼ inch crumbs, rubbing with the fingertips.
Place half the crumb mixture into a 9 inch Pyrex pie pan and press with the fingertips to line the pan evenly.
Place the remaining crumb mixture, in an even 1/2inch layer on a cookie sheet.
Bake the crust and crumbs on the middle rack of the oven about 20 minutes, until crisp and light golden in color.
Cool the crust and crumbs on racks.
For the Mousse Filling, whip the cream until it holds soft peaks and set it aside in the refrigerator.
Sprinkle the gelatin on the water in a small, heatproof bowl.
Allow to soak 5 minutes, then place over a small pan of simmering water to melt while preparing the filling.
When the gelatin is melted, remove from the pan and allow to cool.
In the bowl of an electric mixer, or another heatproof bowl, whisk the egg yolks.
Whisk in the rum, then the sugar.
Place over a pan of gently simmering water and whisk constantly until thickened, about 3 minutes.
If the yolk mixture becomes too hot, it may scramble.
Remove the bowl from the water and beat by machine, on medium speed, until cooled to room temperature.
Whisk in the dissolved gelatin, then fold in the whipped cream and the chopped nuts.
Pour the filling into the cooled shell and smooth the top.
Cover loosely with plastic wrap and chill until set at least 6 hours.
To finish the pie, top with the baked crumbs.
Or whip the optional cream, spread half on the mousse and top with the crumbs.
Then, pipe a border of rosettes of the remaining cream around the edge of the pie with a pastry bag fitted with a star tube.
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